Use of cashew apple pomace powder in pasta making: effects of powder ratio on the product qualit

• Autorzy: Nguyen T.P. , Tran T.T.T. , Ton N.M.N. , Le V.V.M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 1
• Opis fizyczny: p.50-58,fig.,ref.

Twórcy

autor

Nguyen T.P.

• Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

autor

Tran T.T.T.

• Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

autor

Ton N.M.N.

• Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

autor

Le V.V.M.

• Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/159360